Photo of Texas-Style Barley Salad by WW

Texas-Style Barley Salad

4
Points® value
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Easy
This colourful salad is also excellent made with brown rice instead of barley. We spooned it into a hollowed-out pepper for a special presentation but tomato halves

Ingredients

Table salt

¾ tsp(s)

Uncooked pearl barley

½ cup(s)

Fresh lime juice

2 tbsp(s)

Mineral water

2 tbsp(s)

Olive oil

1 tbsp(s)

Cumin seeds

¼ tsp(s)

Black pepper

pinch(es)

Canned black beans

1 cup(s), drained and rinsed

Grape tomatoes

½ cup(s), halved, or cherry tomatoes, quartered

Avocado

½ medium, Haas, diced

Frozen corn

¼ cup(s), thawed, or drained canned corn

Cilantro

¼ cup(s), fresh, chopped

Uncooked scallions

¼ cup(s), sliced

Water

3 cup(s)

Instructions

  1. Bring 3 cups of water and 1 /2 teaspoon of salt to a boil in a medium saucepan. Add barley; cover and simmer until tender, about 30 to 35 minutes. Drain and cool.
  2. Meanwhile, whisk lime juice, 2 tablespoons of water, oil, cumin, pepper and remaining 1 /4 teaspoon of salt in a medium bowl. Add barley, beans, tomatoes, avocado, corn, cilantro and scallions; toss to mix and coat. Serve immediately or cover and refrigerate up to 1 day. Yields about 1 1/4 cups per serving.